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    Spring Lettuce, Cold-smoked Salmon and New Potato Salad

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    Spring Lettuce, Cold-smoked Salmon and New Potato Salad

    • Preparation time: 30 minutes
    • Cooking time: 25 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 500g new potatoes, scrubbed
    • 4 tbsp white wine vinegar
    • 1 tsp wholegrain mustard
    • 6 tbsp extra virgin olive oil
    • Small bunch of chives, finely sliced
    • 1 cucumber
    • Salt and freshly ground black pepper
    • 4 x 150g cold-smoked salmon fillets
    • 30g butter
    • 1 tbsp lemon juice
    • 2 tbsp caster sugar
    • 1 tsp finely chopped dill
    • 100g mixed baby lettuce leaves


    1. Preheat the oven to 180°C, gas mark 4.
    2. Put the potatoes in a saucepan, cover with cold water and bring up to the boil, then cover and simmer for 15-20 minutes until tender. Drain.
    3. Meanwhile, make a vinaigrette by whisking 2 tbsp white wine vinegar, with the mustard, olive oil and chives.
    4. Peel the cucumber and slice it in half lengthways and finely slice into half moons. Put in a bowl, lightly sprinkle with salt and leave for 10 minutes.
    5. Put the salmon fillets on a large piece of foil, dot each fillet with the butter and season with lemon juice and black pepper. Wrap the foil around the fish, to make a parcel, and bake for 25 minutes.
    6. When the potatoes are cool enough to handle, peel and cut into thick slices, then toss with half the chive vinaigrette.
    7. Mix the sugar with 2 tbsp white wine vinegar and the dill, pour over the salted cucumber (don't rinse it) and set aside. Put the salad leaves in a bowl, toss with the remaining chive vinaigrette and serve with the cooked salmon, warm potato salad and dressed cucumber.

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